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world’s best meatloaf

Okay, I haven’t tested it on the whole world, but this meatloaf, my meatloaf, has been tested and proved to be satisfying to even the meatloaf loathers of my life.  It is the perfect mix of sweet and savory, moist and juicy.  It is a family pleaser from the daddy down to the baby.  It is quite possibly the only meal that no one in my family complains about.

I am going to try to share more of our family favorites.  Mostly because I want them documented here, but also so you can try them too and tell me if you love them. ;) My meatloaf recipe I get asked for all the time from friends, so it was time for me to get it on here.

The best part about this recipe is that it is simple- I can always remember it off the top of my head- and I keep all of the ingredients on hand.

World’s Best Meatloaf:

1 lb ground beef
1 egg – beaten
1 small onion, chopped fine (or frozen chopped onion in a pinch!)
1 packet lipton onion soup mix
3/4 c. plain bread crumbs (I used progresso or panko)
3/4 c. cheese
3/4 c. milk
a little drizzle of Worcestershire

Glaze:
equal parts:
honey
ketchup or BBQ sauce
A-1

Instructions:
Knead all ingredients together and form a loaf
Place loaf on greased baking sheet
Smother loaf with the glaze

 Bake at 350 for 1 hour

Once it’s done, slice it up and serve!

 Tonight I served it with our favorite steamed carrots.  A little sprinkle of dill is my trick.  My girls love them.

 

 Ta-da! An easy and delicious week-day meal.

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what’s for dinner with whitney ingram

I am beyond thrilled to be bringing this new segment to my blog.  For years I have been asked about recipes and have shared just a few here.  I always have the intention to share more, but cooking and photographing food and blogging it all just never seems to fit into my reality.  I love to cook and I love GOOD food, especially if it’s fairly easy and fairly healthy and the whole family likes it.

I have wanted to find someone who would focus solely on bringing delicious recipes to this blog – recipes that I (the busy, scatterbrained mom of 3) would actually make, and my family (the picky crew) would actually eat.  Then, by some divine intervention, I got lined up with Whitney Ingram.  Only my favorite favorite foodie and instagram account to follow for recipes.  I have made countless of her recipes and have loved every single one.  When she agreed to be my food contributor I about peed my pants.  Oh, and did I mention she is the author of a wonderful cookbook?  Whitney will be bringing us one of her brilliant recipes on the reg here at cassmillerblog.com.  We are about to be really spoiled!

Be sure to comment some love for the newest member of the blog family and check Whitney out on instagram and be sure to snag her cookbook!

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What’s For Dinner with Whitney Ingram

Hey all, my name is Whitney and I am happy to be here! I am a cookbook author and my husband and I own a catering company in Utah. We have three children who I try convince to eat kale all the time. Sometimes I win, sometimes I don’t. And when I win, it’s probably been cooked in bacon fat. Anyways, I will be here every so often with a fancy new recipe for you to take a gander at and hopefully give a go. If you happen to want more, please check out my cookbook on Amazon, “The Family Flavor: 125 Practical Recipes with the Simple and Delicious”.

 

Today we have a protein-packed taco with a luscious, creamy avocado sauce. I had been on the prowl for a taco filling recipe without the taco seasoning packet. The seasoning packet makes the perfect saucy filling, but I want it without the packet and all the questionable ingredients in it. Solution is here! Just a bit of flour and chicken stock.

 

This recipe is ground turkey and black beans, but feel free to do just ground turkey or beef or even go vegetarian with black beans and diced red bell peppers, zucchini and yellow squash. Okay, let’s dive in.

 

Black Bean Turkey Tacos with Avocado Cream

recipe by Whitney Ingram

Yields 6 servings

 

For the tacos:

2 tablespoons extra virgin olive oil

1/2 yellow onion, diced

1 1/2 teaspoons kosher salt

4 garlic cloves, minced

1 1/2 pounds ground turkey breast

15 ounce can black beans, drained and rinsed

1 tablespoons tomato paste

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon chile powder

1 tablespoons all purpose flour

1/2 cup low-sodium chicken stock

Tortillas, for serving

Chopped fresh cilantro, for serving

 

For the cream:

2 avocados, halved and pit removed

1/4 cup sour cream

1/2 teaspoon fresh lime juice

1/2 teaspoon kosher salt

2 tablespoons water

 

In a large skillet over medium heat, add olive oil. Once the oil is heated, add onion and salt. Saute until onion is softened, about 10 minutes. Increase heat to medium high and add garlic and ground turkey and saute, breaking up the turkey with a wooden spoon. Once turkey is cooked through, add black beans, tomato paste, cumin, oregano, paprika and chile powder. Stir well to combine, being sure the tomato paste is distributed through the black beans and turkey. Sprinkle flour over the turkey mixture, stir well and cook until flour smell is gone, about 5 minutes. Reduce heat to medium and pour in chicken stock and simmer until sauce is thickened, about 5 minutes.

 

Once the taco filling is made, make the avocado cream. In a blender, combine all ingredients and blend until smooth. Add more water if necessary to achieve desired consistency.

Serve tacos in tortillas with avocado cream and cilantro on top.

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 Share the love! Pin away! And be sure to let us know if you try it and love it!

I know what we’ll be having at the Miller Manor tonight!

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easy poppy seed chicken salad

Today I’m sharing a little recipe love!  I have the hardest time finding things to eat at home for lunch.  I love having stuff I can grab out of the fridge that’s ready to eat all week so this salad is my perfect lunch staple.  And it’s easy!

Easy Chicken Poppyseed Salad
3-4 cooked chicken breast – chopped or shredded
1 1/2 c celery – sliced thin
1 1/2 c. grapes – chopped
3 green onions with some of the chive – chopped thin
1 c. pecans – chopped
1/2 c. craisins – *optional
12 oz. jar Brianna’s poppyseed dressing
small drizzle of red whine vinegar *optional – adds a little zing!
salt&pepper to taste

Serve as is, on a croissant, or add a package of bowtie noodles for the perfect pasta salad.  Keep it in the fridge to grab out for a quick snack or meal, or bring along to a party!

Enjoy!

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